Grill with cold smoke grilling modes

ABSTRACT

A grilling device includes an auger feeder system, a heating element, a blower and a temperature control system. The temperature control system includes at least a first temperature sensor inside the firepot and a second temperature sensor inside a cooking chamber above the firepot. The heating element can also serve as the first temperature sensor. A method for controlling the temperature of the grill can include receiving temperature feedback information from one or more of the temperature sensors and adjusting power provided to the auger feeder system, heating element, and blower. The temperature control system produces cold smoke resulting from the combustion of lignin in solid wood fuel while minimizing temperatures inside the cooking chamber.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims priority to U.S. Provisional Patent ApplicationNo. 62/648,213, filed on Mar. 26, 2018. This application also claimspriority to U.S. Provisional Patent Application No. 62/819,430, filed onMar. 15, 2019. The entirety of each of the foregoing applications ishereby incorporated by reference.

BACKGROUND OF THE INVENTION 1. The Field of the Invention

The present invention relates generally to systems, methods, and devicesfor grilling and warming food products.

2. Background and Relevant Art

Many people prepare food on grilling devices such as solid fuel grills,smokers, gas grills, and the like. The flavor, moisture, texture, andother qualities of food that users prepare in such devices depends on anumber of factors. One of the most important factors, of course, is thetemperature at which a user cooks the food. In the case of solid fuelgrilling devices such as smokers, it is important for the user toquickly and precisely control the temperature of the smoke produced fromthe ignition of solid fuel inside the smoker. That is, exposing the foodto smoke that is too hot or too cold may result in the food havingundesirable flavor, moisture, tenderness, or other poor qualities.

In addition, the ideal smoke temperature at which a user cooks food in asmoker varies depending on the type of solid fuel the user employs andthe type of food the user is preparing. For example, smoke produced bythe ignition of solid fuel in a smoker has a unique flavor that dependson the type of solid fuel producing the smoke. One type of solid fuelmay produce smoke having one flavor, while another type of solid fuelmay produce smoke having a different flavor. A user may need to maintaineach type of smoke flavor at a unique temperature to most effectivelytransfer that flavor to the food. In many cases, a user may want a lowtemperature smoke (or “cold smoke”) to produce the best flavor. In somecases, a user may want a high temperature smoke to most effectively cookfood.

In addition, the various types of food a user cooks may each requireunique temperatures or temperature regimes. For example, a user may needto expose a beef steak to a different smoke temperature than certainvegetables, even if the user uses the same type of solid fuel in bothcases. Furthermore, a user may need to change the temperature of thesmoke over time. For example, a user may want to initially smoke acertain type of meat at a high temperature to sear the outside of themeat and then gradually reduce the temperature over time. Also, forexample, a user may want to smoke certain types of vegetables at a lowtemperature to begin with and then increase the temperature at the endto crisp the outer layer of the vegetables. These different temperaturesand temperature regimes are referred to as “grilling modes.”

One disadvantage of smokers compared to other grilling devices thatemploy gas or electric burners, is the increased pre-heating timesrequired by smokers. In general, current smokers lack thefunctionalities and control systems necessary to quickly and preciselyobtain a variety of temperatures and grilling modes from which a usercan pick and choose depending on the type of solid fuel the user isemploying and the type of food the user is preparing. Also, whilecurrent smokers typically provide basic temperature controlcapabilities, they usually require long pre-heating and temperaturetransition times.

Interestingly, producing a cold smoke often increases the requiredpre-heating time compared to the time required to produce a hottersmoke. This is because typical temperature control systems in smokershave a lag time built in to the control system feedback loop. Forexample, in a typical temperature control system feedback loop, atemperature sensor measuring the temperature of the smoke in the cookingchamber of a smoker relays temperature feedback information to aprocessor. Accordingly, the processor increases or decreases the rate atwhich a feeder introduces fuel into a combustion chamber (or “firepot”)of the grilling device in order to increase or decrease the temperatureaccordingly.

However, when a user desires a low smoke temperature, a flame producedby runaway, self-sustaining combustion of the solid fuel being fed intothe firepot during pre-heating may become too hot before the temperaturesensor relays the temperature feedback information back to the processorto correct the temperature overshoot. When this happens, even if thefuel feeder completely stops feeding fuel into the firepot, the usermust wait for the existing fuel to reduce down and reduce temperature,which takes time. In many instances, a cold smoke is produced fromsmoldering fuel rather than runaway combustion of fuel that produces ahot flame. Generally, waiting for the fuel to reduce down to a smolderafter a flame has been produced, in order to correct the temperaturecontrol system overshoot and produce the desired cold smoke, takeslonger than increasing the temperature in the firepot to obtain a hottersmoke.

Thus, there are a number of challenges and problems presented in the artof smokers and grilling devices that need to be addressed.

BRIEF SUMMARY OF THE INVENTION

Embodiments of the present disclosure include systems, methods, anddevices for producing cold smoke within grills, such as barbecuesmokers, as well as components and/or sub-components thereof. Thesecomponents and/or sub-components enable a user to generate smoke in themain oven or “cooking chamber” of a grilling device at low temperaturesfor extended durations. For example, a user can generate smoke and airtemperatures within the cooking chamber of a grill at or below 150° F.for several hours at a time in a “closed-loop” environment.Additionally, or alternatively, the user can generate smoke and airtemperatures within a cooking chamber of the grilling device at or below120° F., at or below 100° F., at or below 90° F., and/or at or below 80°F., as described more fully herein.

In accordance with these and other ends, a grilling device in accordancewith one embodiment comprises an oven having a cooking chamber forcooking food, and an auger feeder system integrated with the oven fordelivering wood fuel. The grilling device also includes a firepotconnected to the auger feeder system, the firepot having an interiorspace for receiving the wood fuel dispensed by the auger feeder systemand a heating element powered by a power source, the heating elementproviding heat to the interior space of the firepot.

In addition, such an embodiment of the grilling device includes a blowerpowered by the power source, the blower providing oxygen to the interiorspace of the firepot, and a first temperature sensor located proximatethe firepot, a second temperature sensor disposed proximate the cookingchamber, and a digital controller. Such an embodiment of a grillingdevice is configured in connection with the digital controller, thefirst and second temperature sensors, the heating element, and theblower to combust fuel in the firepot.

In one or more embodiments, a method of producing cold smoke within agrilling device for cooking food includes providing a grilling device asdescribed above, which includes a firepot, heating element, blower,first temperature sensor, power source, and a processor. The method alsoincludes igniting the solid fuel within the interior space of thefirepot by activating the heating element and sensing temperature insidethe firepot with the first temperature sensor and relaying firepottemperature information to the processor. In addition, the methodincludes adjusting electrical power provided to the heating element andblower based on the firepot temperature information to produce atemperature within the firepot in excess of 500° F. This is done whilemaintaining a second temperature in a cooking chamber of the grillingdevice, which is disposed above the firepot, below about 150° F. for aperiod of at least 5 minutes

In at least one embodiment of the present disclosure, a grilling devicefor producing cold smoke for use in cooking or heating a food productincludes a cooking chamber, a firepot having an interior space, aheating element configured to ignite fuel residing within the interiorspace of the firepot, a blower configured to circulate oxygen into theinterior space of the firepot, a power source configured to provideelectrical power within the grilling device. The grilling device alsoincludes a processor and a storage comprising computer-executableinstructions.

In such an embodiment, the computer-executable instructions, whenexecuted, ignite the fuel within the interior space of the firepot byproviding the heating element with a first amount of electrical powerfrom the power source. The instructions then provide a second amount ofelectrical power to the heating element, the second amount of electricalpower being less than the first amount of electrical power. Theinstructions then provide a second amount of electrical power to theheating element, the second amount of electrical power being less thanthe first amount of electrical power.

In this embodiment, the instructions then convert, at the processor, theelectrical resistance measurement to firepot temperature information andadjust the electrical power provided to the heating element and blowerbased on the firepot temperature information. The adjustment preventsthe fuel from entering into a state of continuous combustion andmaintains a temperature within the cooking chamber of about 150° F. orless for at least five-minutes.

Additional features and advantages of exemplary implementations of thepresent disclosure will be set forth in the description which follows,and in part will be obvious from the description or may be learned bythe practice of such exemplary implementations. The features andadvantages of such implementations may be realized and obtained by meansof the instruments and combinations particularly pointed out in theappended claims. These and other features will become more fullyapparent from the following description and appended claims or may belearned by the practice of such exemplary implementations as set forthhereinafter.

BRIEF DESCRIPTION OF THE DRAWINGS

In order to describe the manner in which the above-recited and otheradvantages and features of the invention can be obtained, a moreparticular description of the invention briefly described above will berendered by reference to specific embodiments thereof which areillustrated in the appended drawings. Understanding that these drawingsdepict only typical embodiments of the invention and are not thereforeto be considered to be limiting of its scope, the invention will bedescribed and explained with additional specificity and detail throughthe use of the accompanying drawings in which:

FIG. 1 is an illustration of an embodiment of a grilling deviceaccording to the present disclosure;

FIG. 2 illustrates an embodiment of an auger feeder system within thegrill shown in FIG. 1, including an auger, firepot, blower, and heatingelement according to the present disclosure;

FIG. 3 illustrates a cross-sectional view of an embodiment of an augerfeeder system feeding fuel into a firepot for combustion according tothe present disclosure;

FIG. 4 illustrates a cross-sectional view of an embodiment of a firepotwith a heating element extending therein according to the presentdisclosure;

FIG. 5 illustrates a cross-sectional view of an embodiment of a firepotwith a non-contact heating element according to the present disclosure;

FIG. 6 shows a schematic representation of an embodiment of atemperature control system of a grilling device according to the presentdisclosure;

FIG. 7A shows a flowchart outlining an embodiment of a method of quicklyachieving a cold smoke grilling mode for cooking food within a grillingdevice according to the present disclosure;

FIG. 7B shows a flowchart outlining an embodiment of a method of quicklyachieving a cold smoke grilling mode for cooking food within a grillingdevice according to the present disclosure;

FIG. 8 shows a schematic representation of an embodiment of atemperature control system of a grilling device according to the presentdisclosure;

FIG. 9 shows a flowchart outlining an embodiment of a method of quicklyachieving a cold smoke grilling mode for cooking food within a grillingdevice according to the present disclosure;

FIG. 10 illustrates a perspective view of an embodiment of a firepothaving a perforated floor and a landing zone according to the presentdisclosure;

FIG. 11 illustrates a top view of the firepot illustrated in FIG. 10according to the present disclosure.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

The present disclosure relates generally to systems, methods, anddevices for producing cold smoke within grills, such as barbecuesmokers, as well as components and/or sub-components thereof. Thesecomponents and/or sub-components enable a user to generate smoke in themain oven or “cooking chamber” of a grilling device at low temperaturesfor extended durations. For example, a user can generate smoke and airtemperatures within the cooking chamber of a grill at or below 150° F.for several hours at a time in a “closed-loop” environment.Additionally, or alternatively, the user can generate smoke and airtemperatures within a cooking chamber of the grilling device at or below120° F., at or below 100° F., at or below 90° F., and/or at or below 80°F., as described more fully herein.

In addition, implementations of the present invention provide devicesthat a user can adjust or be set to various cooking modes, includingvarying temperatures over time, to customize cooking modes and smoketemperatures within the grilling devices described herein. Users canapply mechanized, automated means to achieve various initialsmoke/cooking temperatures with short pre-heat times and also changesmoke/cooking temperatures quickly and precisely. Such extendedduration, low temperature smoke processes (i.e., “cold smoke grillingmodes”) can provide ideal conditions for cooking and warming foodproducts (e.g., smoked salmon, smoked cheese, etc.) that can only beprepared with heavy smoke but at temperatures approximating ambienttemperatures.

In general, wood burning can be understood as occurring in approximatelyseveral different stages, commonly understood as three to four differentstages. For example, the National Fire Protection Association (NFPA)lists the four stages of fire as “ignition,” “growth,” “fullydeveloped,” and “decay.” Meanwhile the E3A organization (ExploringEnergy Efficiency and Alternatives) describes the burning of wood inthree steps, namely: “water evaporation,” “smoke formation,” and“charcoals.” Others in the industry describe these stages with similarterminology, such as “start-up stage,” “wood moisture stage,” “creosotestage,” and “heating stage.” Still others subdivide the stages intosmaller sub-categories, relating in part to how or when certain volatilecompounds are released, or combusted.

Stages of Wood Burning

For purposes of this specification and claims, the stages of woodburning will be understood as falling into one of the following fourcategories, namely “moisture evaporation,” “hydrocarbon vaporization,”“gas vapor ignition/combustion,” and “char burning.”

Stage 1—Moisture Evaporation.

During Stage 1, as the wood gains temperature, various volatilecompounds in the wood begin to evaporate out of the wood, including somewater. After reaching the water boiling point, i.e., 212° F., most orall of the water inside the wood evaporates, making the wood dry enoughfor initial combustion. The moisture evaporation stage absorbs ratherthan produces heat. As the wood surface temperature rises beyond about212° F. to about 450° F. and higher, the wood breaks down to releasemajor gases abundant in creosote, namely: carbon dioxide, carbonmonoxide and acetic and formic acids. Such gases, however, do not igniteuntil the moisture evaporates, and the kindling temperature is hotenough.

Stage 2—Hydrocarbon Vaporization.

As temperatures rise, the chemical structure of the wood moleculesbegins to break down via pyrolysis, producing compounds such as tardroplets and other combustible gases. In Stage 2, heat is stillprimarily absorbed rather than produced. The combustible gases are not,however, hot enough to themselves combust at this stage. Processesburning in this range produce visible smoke.

Stage 3—Gas Vapor Ignition and Combustion.

As the wood burns at higher temperatures, generally at or above about540° F., carbon reacts with oxygen to form combustible gases, such ascarbon monoxide. If sufficient oxygen and heat are present, carbonmonoxide will react with the oxygen to form carbon dioxide. Completecombustion of wood produces almost exclusively 1) water vapor, 2) carbondioxide, 3) heat, and 4) noncombustible ashes. The less complete thecombustion, the more carbon monoxide, combustible hydrocarbons, andother gasses are left unburned. Thorough combustion thus depends oncombustible gases being exposed to sufficiently high temperatures ofapproximately 1100° F. to 1225° F., even as high as 2000° F. The smokeproduced in these temperature ranges tends to be less visible (invisibleor “blue” smoke), all or nearly all of the combustible materials are nowcombusting.

One will appreciate that the combustion temperatures needed to achieveefficient combustion can vary based on the amount of oxygen present. Forexample, lower amounts of oxygen will require higher temperatures toignite the materials, while higher amounts of oxygen will allow forcombustion at lower temperatures.

Stage 4—Char Burning.

As understood from 2019 National Fire Protection Association (NFPA)Glossary of Terms, the term “char” refers to the formation of a brittleresidue when material is exposed to thermal energy. Along these lines,charred wood comprises brittle residue wood. Charred wood can stillcombust further, but generally requires direct contact with oxygen inorder to burn and occurs only after the initial stages have completed.Specifically, after the first three stages, the only remainingcombustible material is the carbon in the charcoal, which burns withlittle or no flame.

Continuous Combustion Vs. Smoldering

As understood from NFPA, and as used herein, the term “combustion”refers to a chemical process of oxidation that occurs at a rate fastenough to produce heat.

As also understood from NFPA, and as used herein, the terms “ignition”or “ignite” refer to a state of providing sufficient heat to initiatethe first stages of combustion. Similarly, NFPA defines the term“autoignition” as initiation of combustion by heat but without a sparkor flame. For example, at certain temperatures (compared with certainlevels of oxygen), wood pellets no longer need to be ignited by anexternal heat source in order to combust, and simply combust on theirown in response to given environmental conditions.

As such, “combustion” can be thought of and/or referred to in a varietyof contexts, including the initial stages 1 or 2, where sufficient heatcauses decomposition of a fuel source (e.g., interchangeably with“ignition,”) up through stages 3 and 4, where sufficient heat is presentso that other chemical decomposition processes occur, such as withoxidation, without further stimulus (e.g., “autoignition”). This is alsoreferred to herein as “continuous combustion,” or “burning” (see NFPA2019 glossary).

In contrast with continuous combustion, “smoldering,” as used herein, isnot self-sustaining or continuous without an external heat source. Withreference to the four Stages listed above, smoldering generally occursafter Stage 1, and at a point between Stages 2 and 3. Smoldering doesnot result in enough environmental heat to cause sustained ignition (orautoignition) of the surrounding pellets that are not in direct contactwith the heat source, and hence cannot be maintained to the point ofexhausting the surrounding wood pellets through continuous combustion orautoignition.

Smoke Byproducts

As noted above, smoke contains a number of byproducts, such as soot,ash, and creosote. Using the definitions provided in the 2019 NFPAGlossary of Terms: the term “ash,” as used herein, means solid residuethat remains after combustion is complete; and “soot,” as used herein,means particles of carbon produced in a flame. Soot is the byproduct ofincomplete combustion.

Creosote (i.e., wood creosote) is an oily compound derived from woodcombustion comprising a number of phenol derivatives, includingdecomposed/pyrolyzed lignin in the form of guaiacol (C₆H₄(OH)(OCH₃), andsyringol (1,3-Dimethoxy-2-hydroxybenzene). Of these, syringol isunderstood as the main chemical responsible for the smoky aroma in abarbecue, while guaiacol contributes to taste. Lignin derivatives arethe largest contributors to desirable smoke flavor, and are typicallybroken down in Stage 3 processes, namely temperatures from about 540° F.to about 1000° F., preferably about 752° F. to about 923° F.

As such, creosote, particularly lignin derivatives, can positivelyenhance flavor and color of smoked foods, and can act as a preservative.However, if the balance of chemicals in creosote shifts unfavorably, itcauses food to taste bitter. For example, visible smoke arises from alower temperature inefficient burn, contains a higher ratio of soot andash, and produces a more bitter flavor in food. Invisible smoke producedat higher temperatures in Stage 3 contains a lower ratio of carbon andash, a higher ratio of lignin decomposition products, and produces amore desirable flavor and appearance in food.

Cold Smoke

In view of the foregoing, “cold smoke” in accordance withimplementations of the present invention is smoke produced by smolderingfuel while at the same time restricting continuous combustion of thefuel. In particular, cold smoke in accordance with the present inventionis produced by intermittently applying certain environmental conditionsto a localized subset of wood pellets in a firepot so that thoseparticular wood pellets can achieve the appropriate level of SmokeByproducts (i.e., early Stage 3 levels of combustion) while effectivelymaintaining the remaining wood pellets in Stage 1 and Stage 2conditions. As such, cold smoke requires repeated ignition of fuel tomaintain smoldering over a period of time such as from about 5 minutesto about 1 hour, about 2 hours, about 3 hours, about 4 hours, or about 5hours or more.

At least one reason for this is that the heat applied by the externalheat source is low enough, or sufficiently discontinuous orintermittent, that the environmental heat is too low to cause ongoingautoignition, or burning. In addition, as noted above, providing enoughoxygen to the wood pellets at the right time, in combination with thelow temperature, intermittent heat source, allows Smoke Byproductsformed in Stage 3 levels of combustion to be produced in the firepotwhile maintaining a low temperature in the main oven. Thus, embodimentsof grills described herein create ideal environmental conditions forintermittently igniting a localized subset of wood pellets at leastthrough the control of the heat source and blower (oxygen source) whilestill maintaining relatively low oven temperature levels. Specifically,embodiments of the invention optimize creation of lignin byproducts inthe firepot while maintaining a relatively low temperature of smoke andair in the cooking chamber.

For example, cold smoke produced from fuel smoldering just prior to orduring early Stage 3, or during a transition from Stage 2 to Stage 3, isdone in such a way as to breakdown lignin in the firepot while stillmaintaining temperatures in the main oven less than or equal to about150° F., preferably about 120° F. to about 150° F., less than or equalto about 120° F., preferably about 100° F. to about 120° F., less thanabout 100° F., preferably about 90° F. to about 100° F., less than about90° F., preferably about 80° F. to about 90° F., less than about 80° F.,preferably about 70° F. to about 80° F., and/or at temperatures up toabout 70° F.

Accordingly, the term “cold smoke grilling mode,” as used herein,typically refers to features and settings of a grilling device's ovenand firepot that are manipulated to produce the ideal components ofsmoke in the firepot while maintaining a low oven temperature.

Cold Smoke Grilling Devices and Methods

The various embodiments of grilling devices described herein can providea desirable smoke at lower temperatures (i.e., cold smoke) thattransfers preferable flavors and aromas to food.

Turning now to the Figures, FIG. 1 shows that grilling device 100includes an upper food warming/cooking chamber 105 in which a user canprepare food. The grilling device 100 of FIG. 1 also includes a lowerportion disposed beneath the cooking chamber 105, which houses an augerfeeder system and a firepot. The lower portion below the cooking chamber105 can also include various other components, such as a blower andheating element. These systems, and other components housed within thelower portion below the cooking chamber 105, are shown and described inmore detail below with reference to FIGS. 2-5.

Referring still to FIG. 1, the illustrated embodiment of the grillingdevice 100 also includes a hopper 115 and a user control interface 120.A user can open the top portion of the hopper 115 and introduce fuel,such as wood pellets, into the feeder system of the lower portion of thegrill 100 through the hopper 115. A user can adjust a control knob, orvarious other control interface buttons, to adjust a temperature of thefood warming/cooking chamber 105 of the grilling device 100. Again,subsequent FIGS. 6-8 and the discussion below shed more light on theuser control interface and temperature control features of the grillingdevice 100, particularly in relation to cold smoke and related methods.

One will appreciate that the embodiment of the grilling device 100 shownin FIG. 1 is an example of a grilling device according to the presentdisclosure. One or more embodiments of a grilling device 100 maycomprise other components. For example, in one or more embodiments, theuser control interface 120 may comprise a display screen, multiple otherbuttons or knobs, and/or touch-screen technology.

In addition, one or more embodiments of a grilling device 100 mayinclude similar components rearranged in different locations relative toone another without affecting the basic functionality of the grillingdevice 100. For example, one or more embodiments of a grilling device100 may include a hopper 115 on the right side of the grilling device100 or a user control interface 120 located elsewhere on the grillingdevice 100.

Also, for example, one or more embodiments of the grilling device 100can include a direct-current power source, not shown in FIG. 1. In oneor more embodiments of a grilling device 100, the direct-current powersource can comprise a lithium-ion battery. One or more embodiments caninclude other direct-current power sources. For example, in one or moreembodiments, the grilling device 100 can include one or more alkalinebatteries. The grilling device 100 can also include other direct-currentpower supplies. Additionally, or alternatively, the grilling device 100can include one or more alternating-current power sources and one ormore rectifiers.

One will also appreciate that a manufacturer can dispose thedirect-current power supply at various locations within or on theoutside of the grilling device 100. The direct-current power source canpower the various components of the grilling device 100, including butnot limited to, the auger 205, blower, heating element, and anelectronic display of the user control interface 120.

Along these lines, FIG. 2 illustrates an embodiment of an auger feedersystem 200 within the grilling device 100 shown in FIG. 1, powered by apower supply, such as a direct current power supply described herein.The illustrated embodiment of FIG. 2 includes an auger 205, firepot 210,blower 215, heating element 220, and one or more temperature sensors 240a-b. As shown, a motor 225 can engage the auger 205 at one end to rotatethe auger 205. A firepot 210 is disposed at the other end of the auger205 to receive fuel pellets into an interior space 230 of the firepot210 through an opening 235 in the side of the firepot 210.

Further, FIG. 2 shows that the heating element 220 is disposed at ornear the interior space 230 of the firepot 210. In addition, amanufacturer can dispose the blower 215 within or in communication withthe lower portion below the cooking chamber 105 of the grilling device100. In this way, the blower 215 can circulate air (specifically,oxygen) throughout the lower portion and over and/or around the heatingelement 220. This air that flows over the heating element 220 can enterthe interior space 230 of the firepot 210 after passing over the heatingelement 220. In this way, the blower 215 can increase or decreasecombustion of the fuel inside the firepot 210 by providing or reducingavailable oxygen to the firepot 210. The blower 215 also drivesconvective heating when it blows oxygen past the heating element 220within the interior space 230 of the firepot 210.

Additionally, as noted above, the auger feeder system 200 may compriseone or more temperature sensors 240 a-b disposed within or near theinterior space 230 of the firepot 210, in addition to one or moretemperature sensors in the main oven, as discussed more fully herein.The one or more temperature sensors 240 a-b illustrated in FIG. 2 areconfigured to detect the temperature inside the firepot 210 as fuelcombusts. One will appreciate that one or more embodiments may includemore or less than the number of temperature sensors 240 a-b shown inFIG. 2. For example, in one or more embodiments, the auger feeder system200 may include one temperature sensor, three temperature sensors, fourtemperature sensors, five temperature sensors, or more than fivetemperature sensors.

In addition, one or more embodiments of an auger feeder system 200 maycomprise one or more temperature sensors 240 a-b that are disposed atlocations other than those locations shown in the Figures, within ornear the interior space 230 of the firepot 210. For example, in one ormore embodiments, the firepot 210 may include one or more temperaturesensors 240 disposed on the sidewalls of the interior space 230 of thefirepot 210, the floor of the firepot 210, or both. In one or moreembodiments, a manufacturer may dispose the one or more sensors 240 justabove, just below, or otherwise just outside the interior space 230 ofthe firepot 210.

One will appreciate that a manufacturer can dispose one or moretemperature sensors 240 at any number of locations within or near theinterior space 230 of the firepot 210 so that the temperature sensors240 detect a temperature within the interior space 230 of the firepot210.

FIG. 3 illustrates an embodiment of an auger feeder system 300 in use.FIG. 3 shows an embodiment of the auger feeder system 300 similar to theembodiment shown in FIG. 2. In addition, FIG. 3 shows a grilling surface305 inside the cooking chamber 105, fuel 310 such as wood pellets, and adirect current power source 325. One will appreciate that types of fuel310 other than fuel pellets may also be used.

FIG. 3 also illustrates two temperature sensors 242 disposed inside thecooking chamber 105. In at least one embodiment, these two temperaturesensors 242 are configured to sense the temperature of smoke inside thecooking chamber 105. The location of temperature sensors 242 inside thecooking chamber 105 may vary. For example, in at least one embodiment,the temperature sensors 242 are disposed on the side and middle of thecooking chamber 105.

Also, in at least one embodiment, the cooking chamber 105 comprises moreor less than the two sensors 242 shown in FIG. 3. For example, in atleast one embodiment, the cooking chamber 105 includes only one sensor242. In at least one embodiment, the cooking chamber 105 includes threeor more sensors 242 disposed therein.

In addition, in at least one embodiment, the grilling device 100includes only one temperature sensor 242 disposed in the cooking chamber105 and no other temperatures sensors (other than the hot-rod, heatingelement 220). Additionally, or alternatively, any one of the temperaturesensors 242, 240, 240 a, 240 b described herein may be employed alone inthe grilling device 100 or in combination with one or more othertemperature sensors 242, 240, 240 a, 240 b, either solely in the cookingchamber 105, within or near the firepot 210, or both.

In the embodiment illustrated in FIG. 3, a user can feed the fuel 310into the auger 205 via a hopper 115. The motor 225 engages the auger 205and rotates the auger 205. The rotating auger 205 feeds a limited amountof fuel 310 into the interior space 230 of the firepot 210 for ignition.Ignition of the fuel 310 produces heat and smoke 315, which rises toheat and/or exposes the grilling surface 305 to the smoke 315. Notably,in order to maintain a cold smoke, the pellet grill 100 directs theauger to dispense only a few pellets at a time so that the pellets canbe at least partially combusted without generating enough heat withinthe main oven to exceed cold smoke temperatures, such as main oventemperatures from about 70° F. to about 150° F.

As shown, the blower 215 blows air 330 over the heating element 220,through an opening 335 in the firepot 210, and into the interior space230 of the firepot 210 where the fuel 310 resides. In such anembodiment, the direct-current power source 325 provides electricalpower to the heating element 220, thus heating the heating element 220through resistive heating. The air 330 blown over the heating element220 then passes to the fuel (pellets) 310 inside the firepot 210,causing convective heat transfer for ignition. Alternatively, theheating element 220 is positioned in direct contact with the pellets toprovide more direct heat. Once ignited, the fuel 310 smolders to produceheat and smoke 315 that rises to warm/heat and expose the grillingsurface 305 of the pellet grill 100 to the smoke 315.

In addition, in at least one embodiment, the firepot 210 includesperforations in the floor and/or sidewalls thereof. In such anembodiment, the air 330 circulated by the blower 215 enters the firepot210 through the perforations to provide oxygen to combusting fuel 310.

Additionally, or alternatively, in one or more embodiments, the heatingelement 220 may extend into the interior space 230 of the firepot 210.In this way, the heating element 220 can also transfer heat to the fuel310 via conductive heat transfer to the fuel 310 due to direct contactbetween the heating element 220 and fuel 310.

Along these lines, FIGS. 4 and 5 illustrate various embodiments of aheating element disposed at, within, or near the interior space 230 of afirepot 210. For example, FIG. 4 illustrates a cross-sectional view ofan embodiment of a firepot 210 with a heating element 220 extendingtherein. In one or more embodiments, the heating element 220 extendsinto the firepot 210 to make direct contact with the fuel 310 residingwithin the interior space 230 firepot 210, as shown in FIG. 3 and notedabove. In this embodiment, the heating element 220 can ignite the fuel310 within the interior space 230 of the firepot 210 through conductiveheat transfer between the fuel 310 and the heating element 220.

Additionally, or alternatively, the blower 215 can blow air 330 over theheating element 220 and through the opening 235 into the interior space230 of the firepot 210 to ignite the fuel 310 through convective heattransfer. For example, FIG. 5 shows an alternative embodiment of aheating element 220 and firepot 210 configured so that the heatingelement 220 does not make contact with the fuel 310.

In such an embodiment, the heating element 220 does not extend into theinterior space 230 of the firepot 210. Accordingly, the heating element220 does not ignite the fuel 310 in the firepot 210 through directcontact. Rather, in this non-contact configuration, the blower 215 blowsair 330 over the heating element 220 and through the opening 235 intothe interior space 230 of the firepot 210 to ignite the fuel 310 throughconvective heat transfer only.

In one or more embodiments, the heating element 220 can comprise ceramicmaterial and two or more electrical leads 505. In particular, amanufacturer can connect the direct-current power source 325 to theleads 505 of the heating element 220 and provide the heating element 220with electrical power. The power source 325 passes current through theheating element 220 and the electrical resistance of the heating element220 causes the ceramic material to heat up.

One advantage of ceramic material is that ceramics can changetemperature at a faster rate than some other materials used in heatingelements of the prior art. Also, ceramic material is durable and morecorrosion resistant than heating elements of other materials found inthe prior art, such as metal.

It will be appreciated, however, that in one or more embodiments of thepresent disclosure, the heating element 220 can comprise materials otherthan ceramic materials. For example, the heating element 220 cancomprise a stainless-steel heating element or heating elements comprisedof other heat-conducting materials. A heating element 220 can include astainless-steel heating element for ignition of fuel 310 in the firepot210 through conductive heat transfer, as described above. Also, heatingelement can comprise a ceramic heating element for ignition of fuel 310in the firepot 210 through conductive heat transfer, convective heattransfer, or both, as described above.

Using the components of the auger feeder system 200, firepot 210, andheating element 220 described herein, a user can adjust the temperatureof the smoke 315 that heats and/or surrounds the grilling surface 305 inat least three ways. First, the user can adjust the electrical powerprovided to the heating element 220 to increase or decrease thetemperature of the heating element 220. Second, the user can adjust therate of airflow provide by the blower 215, which passes over the heatingelement 220 and into the interior space 230 of the firepot 210. Third,the user can adjust the rate at which the auger 205 feeds fuel 310 intothe interior space 230 of the firepot 210.

Any of the three foregoing adjustment methods results in an adjustmentof the rate and/or amount of fuel 310 igniting within the firepot 210.The amount and rate at which fuel 310 is ignited and oxygen is providedresults in an adjustment of smoke temperature by controlling which stageof burning occurs. Igniting the fuel 310 too much or too hot, orproviding too much oxygen to the fuel 310, may result in the fuel 310burning in a continuous combustion in Stage 3. In contrast,intermittently igniting fuel 310 within the firepot 210, in combinationwith intermittent increases and decreases in the amount of oxygencirculated into the firepot 210 by the blower 215, may maintainsmoldering of the fuel 310 in Stage 2 of burning. The three adjustmentmethods described above also affect the smoke production efficiency andthe amount of smoke produced by the combusting fuel 310.

For example, a hot flame produced by continuous combustion of fuel 310,including autoignition in Stage 3 of burning, produces less smoke 315per amount of fuel 310. The smoke produced from such a hot flame willalso have an increased smoke temperature. For smoking food within thegrilling device 100 shown, this high temperature smoke can often beundesirable. However, a user may desire high temperature smoke forsearing some foods.

Alternatively, a cold smoke produced from smoldering of the fuel 310prior to Stage 3 of burning results in highly efficient smoke productionand preferable smoke flavors transferred to the food. For example, acold smoke can be produced from a smolder based on intermittent ignitionof the fuel source as well as intermittent increases and decreases inoxygen supplied by the blower 215 to a subset of fuel 310 inside thefirepot 210. This contrasts with autoignition that may result in acontinuously combusting fuel source, such as a large, hot flame. Coldsmoke produced in accordance with implementations of the presentinvention can be produced at a greater volume per amount of fuel 310spent than a conventional, hot smoke.

In at least one embodiment, cold smoke produced from fuel smolderingprior to Stage 3 burning is less than 150° F. For example, in one ormore embodiments, cold smoke may be less than 120° F., 100° F., 90° F.,80° F., or preferably less than 70° F.

Accordingly, it is important for the auger feeder system 200, heatingelement 220, blower 215, and related adjustment systems, including thetemperature control systems described herein, to enable the user toquickly, precisely, and reliably generate a desired amount of smoke at adesired temperature for a desired period of time. For example, in one ormore embodiments, the control systems of grilling devices describedherein may sustain a smoldering of fuel 310 within the firepot 210 forat least five-minutes. In one or more other embodiments, smoldering maybe sustained for at least ten-minutes, fifteen-minutes, ortwenty-minutes. In addition, in some circumstances, the user may want tochange the temperature and amount of smoke produced over time.

For example, when cooking one type of food, the user may want to avoidproducing a hot flame and hot smoke at first, but then increase thetemperature of the grilling surface 305 toward the end of the cookingtime to sear the food product. Alternatively, while preparing anothertype of food, the user may want a high temperature at first to sear thefood product and then decrease the temperature of the smoke producedover time. These various smoke temperature settings and adjustments overtime, are referred to herein as “grilling modes.” Various grilling modesdescribed herein may comprise constant smoke temperatures, hot or cold,and/or varied temperatures over time.

FIGS. 6-9 illustrate various embodiments of temperature control systemsand methods that utilize the components of the grilling device 100described herein to achieve various grilling modes quickly andaccurately. The user can select or adjust the grilling mode of thegrilling device 100 by inputting commands into a user control interface120. In this vein, FIG. 6 illustrates an embodiment of a user controlinterface 120 that includes a temperature adjustment knob 605 and adisplay screen 607 The display screen 607 can display information to theuser, such as, but not limited to, a set temperature of the grill, anactual temperature of the grill, elapsed time, or any other informationthat aids the user in cooking food in the grill 100.

One will appreciate that other implementations of a user controlinterface 120 can include more than one display screen 607 or no displayscreens 607 as well as any number and combination of buttons, knobs,switches, and the like, that a user can use to adjust the temperature ofthe grilling device 100. The user interface 120 illustrated in FIG. 6 isshown only as a representation of a control system interface. One ormore embodiments may include other configurations of user interfaces120. For example, one or more embodiments of the user control interface120 may include digital temperature indicators, touch screen buttons,and customizable, pre-set, and/or programmable grilling modes options.

According to the embodiment of the temperature control system 600illustrated in FIG. 6, once the user selects or sets a grilling modeusing the control interface 120, a processor 610 directs the powersupply to feed electrical power to various components of the grillingdevice 100. For example, the processor 610 may increase current to theauger 205, causing the auger 205 to rotate faster and increase the rateat which fuel is fed into the firepot 210. Additionally, oralternatively, the processor 610 may increase power to the blower 215 toincrease oxygen within the firepot and thus increase a rate ofcombustion of the fuel 310. Also, the processor 610 can adjust power tothe heating element 220 either separately or in conjunction with poweradjustments to the auger 205 and blower 215.

The processor receives feedback information and adjusts power output tothe auger 205, heating element 220, and blower 215 accordingly tomaintain or adjust smoke temperatures as dictated by the selectedgrilling mode. In one or more embodiments, a temperature sensor 240provides this feedback information to the processor 610. For example, asthe fuel 310 combusts within the interior space 230 of the firepot 210,the temperature sensors 240 relay temperature information back to theprocessor 610.

For example, if the temperature is too high, the processor can reducepower output to the heating element 220 to slow ignition, decrease poweroutput to the blower 215 to decrease combustion, and/or decrease poweroutput to the auger 205 to slow down the rate of fuel 310 being fed intothe firepot 210.

Additionally, or alternatively, in at least one embodiment, theprocessor can increase power output to the auger 205 to increase therate of fuel 310 being fed into the firepot 210. In such an embodiment,adding enough additional fuel 310, such as wood pellets, on top of otherwood pellets already combusting in the firepot 210 smothers thecombusting fuel 310. This smothering reduces oxygen supplied to thecombusting fuel 310 so that the fuel 310 does not enter Stage 3 ofburning.

Conversely, if the temperature is too low, the processor can increasepower output to the heating element 220 to speed ignition, increasepower output to the blower 215 to increase combustion, and/or increasepower output to the auger 205 to increase the rate of fuel 310 being fedinto the firepot 210. Increasing the rate of fuel 310 being fed into thefirepot 210 may increase combustion and temperatures by providing morefuel 310 as long as not too much fuel 310 is added to result insmothering, as discussed above.

In this way, based on the feedback information provided by the sensor40, the temperature control system 600 maintains ideal environmentalconditions within the firepot 210 to achieve the cold smoke producedbetween Stages 2 and 3 of burning, as discussed above. That is,controlling the heating element 220, blower 215, and auger 205 incombination, based on feedback information from the sensor 240, causes asubset of fuel 310 such as wood pellets within the firepot 210 tosmolder, while avoiding autoignition of the rest of the fuel 310.

In this way, the processor and feedback information from the one or moretemperature sensors 240 can act together as part of a control systemfeedback loop, based on basic proportional, integral, and derivativecontrol system principles. Thus, the embodiment of a temperature controlsystem 600 shown in FIG. 6 enables a user to quickly and accuratelyachieve, maintain, and adjust smoke temperatures within the grillingdevices 100.

Along these lines, as noted above, the one or more temperature sensors240 described herein are disposed within or near the interior space 230of the firepot 210. Because the temperature sensors 240 are thusdisposed, the feedback temperature provided to the processor 610includes firepot temperature information as detected within the interiorspace 230 of the firepot 210. One will appreciate that the type offeedback information provided by the one or more temperature sensors 240to the processor 610 depends on the location of the one or moretemperature sensors 240.

For example, in one or more embodiments, the grilling device 100 mayinclude one or more temperature sensors 240 disposed outside theinterior space 230 of the firepot 210. For example, in one or moreembodiments, the grilling device 100 may include one or more temperaturesensors 240 disposed above the firepot 210, above the grilling surface305, and/or within the warming/cooking chamber 105 above the food beingprepared on the grilling surface 305. In an embodiment where one or moretemperature sensors 240 are disposed within the warming/cooking chamber105, for example, the feedback information relayed back to the processor610 would include smoke temperature information from smoke inside thewarming/cooking chamber 105 of the grilling device 100.

Generally, temperature control systems that rely only on feedbackinformation from temperature sensors 240 disposed in the warming/cookingchamber 105 have long pre-heat times. This is because by the time smokein the warming/cooking chamber 105 reaches the desired temperature, andthat information is relayed back to the processor 610, the fuel 310combusting within the firepot 210 may be self-sustaining and havealready created an unwanted flame before the processor 610 can reducepower to heating element 220 or various other components. As a result,the hot flame will continue to increase the temperature of thewarming/cooking chamber 105 until the fuel 310 is further spent due tocontinuous combustion in the Stage 3 of burning, even if the heatingelement 220, blower 215, and auger 205 have been shut off or slowed.

This lag-time between the combustion of fuel 310 and temperature of thesmoke within the warming/cooking chamber 105 causes increasedpre-heating times. For example, even if the processor 610 stops theauger 205 from feeding fuel 310 into the firepot 210 completely, theexisting fuel takes time to burn down to a smolder and the desiredamount of smoke and lower temperature level is achieved by the controlsystem 600.

In order to reduce pre-heating times, as noted above, one or more of thetemperature sensors 240 are disposed at or near the interior space 230of the firepot 210. In this way, the temperature sensors 240 providefeedback information to the processor regarding the temperature insidethe firepot 210, rather than just the smoke temperature within thewarming/cooking chamber 105. As such, if a flame is formed fromself-sustained, runaway combustion of fuel 310 within the interior space230 of the firepot 210, the temperature sensor 240 therein can relaythis information back to the processor 610 before combustion becomescontinuous.

Accordingly, in at least one embodiment having one or more temperaturesensors 240 within, at, or near the interior space 230 of the firepot210, the processor 610 does not need to wait until smoke within thewarming/cooking chamber 105 reaches a desired temperature to adjustpower output to the auger 205 and other components of the grillingdevice 100. Instead, the flame can be detected as it forms within thefirepot 210 and the processor can prevent runaway combustion by reducingpower output to the heating element 220, blower 215, auger 205, or othercomponents.

This increased reaction time of the temperature control system 600, dueto the placement of one or more temperature sensors 240 within or nearthe interior space 230 of the firepot 210, decreases an overshoot of thedesired smoke temperature dictated by the grilling mode. Decreasing oreven avoiding an overshoot in smoke temperature within the grillingdevice 100 eliminates the need to wait for fuel to burn down in order toreadjust to the desired smoke temperature. Thus, pre-heating times arereduced by the one or more temperature sensors 240 disposed at, near, orwithin the interior space 230 of the firepot 210.

This reduced pre-heating time is especially advantageous when thegrilling mode selected by the user includes cold smoke grilling modes.As noted above, “cold smoke,” as used herein, refers to smoke producedfrom smoldering fuel 310, such as by intermittently igniting the fuelsource in such a way as to avoid self-sustained combustion. Inparticular, “smoldering,” as used herein, refers to the combustion offuel 310 without a flame. Smoldering can be considered a low-efficiencyburn that produces a large amount of smoke, or high-efficiency smokeproduction. Smoke produced from smoldering fuel 310 is generally colderthan smoke produced from a hot flame. Colder smoke often provides apreferable taste and can transfer flavors more favorably to the foodbeing prepare within the warming/cooking chamber 105.

For example, in one or more embodiments, cold smoke produced from fuelsmoldering prior to Stage 3 burning is less than 150° F. In one or moreother embodiments, cold smoke may be less than 120° F., 100° F., 90° F.,80° F., or preferably less than 70° F.

In order to quickly produce a cold smoke resulting from a smolder, it isnecessary to avoid/eliminate flames forming from the continuouscombustion and autoignition of fuel 310. As noted above, the variousembodiments of control systems 600 and temperature sensor 240configurations described herein can reduce the pre-heat time necessaryto form a smolder and avoid a hot flame within the interior space 230 ofthe firepot 210.

Accordingly, the various embodiments of the temperature control system600, along with various components of the grilling device 100, includingthe one or more temperature sensors 240 disposed within, at, or near theinterior space 230 of the firepot 210, can achieve a cold smoke producedby smoldering fuel in less than 10 minutes. In one or more embodiments,the pre-heat time for such a cold smoke grilling mode may be less than 9minutes, less than 8 minutes, or less than 7 minutes. In one or moreembodiments, the pre-heat time for such a cold smoke grilling mode maybe less than 6 minutes, less than 5 minutes, and preferably less than 4minutes.

To further clarify the temperature control system 600 illustrated inFIG. 6, FIG. 7A shows a flow-chart representation of a method 700 a ofcontrolling the smoke temperature of a grilling device 100 according tothe temperature control system 600 of FIG. 6. A first step 705 a caninclude activating a heating element. For example, the heating element220 is depicted in FIGS. 2-5.

A second step 710 a of the method 700 a can include feeding fuel into afirepot and providing oxygen to the fuel to ignite the fuel with theactivated heating element. For example, this step is depicted in FIG. 3and described above.

A third step 715 a can include activating a blower to provide oxygen tofuel inside the firepot and continuing to feed the fuel into the firepotat a first rate. A fourth step 720 a can include measuring thetemperature inside the firepot and inside the cooking chamber. Thisfourth step is depicted by the sensors 240, 242 illustrated in FIG. 3.

A fifth step 725 a can include relaying the measured temperatures to aprocessor. A sixth step 730 a can include feeding fuel into the firepotat a second rate based on the measured temperatures. Additionally, oralternatively, at least one embodiment of the method 700 a includesadjusting power to the heating element and/or blower to control the rateof ignition and combustion based on the measured temperatures inside thefirepot and cooking chamber.

For example, in order to ignite fuel 310 inside the firepot 210, asdepicted in FIG. 3, the heating element 220 may be heated to 700-degreesor hotter. At such temperatures, fuel 310 contacting the heating element220 ignite and combust, and may even char in Stage 3 of burning asdescribed above. However, the amount of individual fuel pelletscombusting at one time can be limited by reducing the rate at which fuel310 is fed into the firepot 210, as described above.

For example, in at least one embodiment, once the heating element 220activates, the rotation of the auger 205 may be slowed to provide onlyone, two, or three pellets inside the firepot 210 at a time. In at leastone embodiment, more than three pellets, including four pellets orbetween five and ten pellets are provided at any one time for combustioninside the firepot 210. The small amount of fuel 310 inside the firepotcombusts to form smoke, as described herein, but is not enough to causethe temperature in the cooking chamber 105 to rise above cold smoketemperatures described herein.

Conversely, as noted above, the rotation of the auger 205 may also beincreased to feed enough fuel 310 into the firepot 210 to smother thefuel 310 already combusting therein.

In one or more embodiments of the method 700 a illustrated in FIG. 7A,the temperature information obtained from the heating element includesthe temperature within the interior space 230 of the firepot 210.Additionally, as noted above, one or more embodiments of the method 700a also includes measuring temperature information, such as smoketemperature information from the cooking/warming chamber 105.Accordingly, in such an embodiment, adjusting power output to theheating element and blower, or adjusting the second rate at which fuelis fed into the firepot in the sixth step 730 a, can also be based onthe smoke temperature inside the cooking chamber 105.

For example, as discussed above, temperature feedback informationobtained from within the interior space of the firepot 210 may minimizecontrol system overshoot and reduce pre-heat times. However, any controlsystem is prone to some overshoot, even if minor. Obtaining feedbackinformation from various additional sources, for example from within thecooking/warming chamber 105, provides additional data to the controlsystem. This additional information can improve the reaction time of thecontrol system, which may result in a quicker adjustment of the power tothe heating element 220, blower 215, or the second rate at which fuel isfed into the firepot 210.

For example, if the temperature information obtained from within thefirepot 210 indicates a flame that is too hot, the control system willstop feeding power to the heating element 220, blower 215, and/or reducethe second rate of fuel being fed into the firepot 210. However,reduction of the flame based on this single source of information maycause the smoke temperature in the cooking/warming chamber 105 to dropbelow the desired level before the blower 215 increases air circulationor second rate of fuel is adjusted again to increase the temperature inthe firepot back up to the desired level.

However, if smoke temperature from within the cooking/warming chamberreaches the desired temperature before the temperature of the heatingelement 220, amount of air circulated by the blower 215, or the secondrate of fuel being fed into the firepot 210 dips too low, these can beincreased based on the smoke temperature information within thecooking/warming chamber 105. In this way, the control system can reactto both smoke temperature and firepot temperature and decreaseovershoot, which decreases pre-heat time. This also enables the systemto maintain a smolder of the fuel 310 inside the firepot 210 byeliminating overshoot into the third stage of burning, thus avoidingcombustion.

Additionally, or alternatively, the smoke temperature obtained withinthe cooking/warming chamber 105 can be displayed to the user. Thus, thisinformation can also be used to inform the user of the actualtemperature within the cooking/warming chamber 105 of the grillingdevice 100.

Also, in one or more embodiments, the method 700 may include adjustingpower input to a blower and/or heating element, as described above,after temperature information is relayed to the processor. In such anembodiment, the processor can adjust the power input to the blowerand/or heating element to adjust smoke temperature and reduce flamesfrom combustion as described above. Further, in such an embodiment, thepower provided to the blower and/or heating element can be doneindependently or in conjunction with one another. Also, such adjustmentsof power provided to the blower and/or heating element can be donetogether with, or independently of, step 730 a of feeding fuel into thefirepot at a second rate.

Along these lines, FIG. 7B shows a flow-chart representation of a method700 b of controlling the smoke temperature of a grilling device 100according to the temperature control system 600 of FIG. 6. In at leastone embodiment, the first step 705 b of the method 700 b includesactivating a heating element. This heating element 220 is depicted, forexample, in FIGS. 2-5.

In at least one embodiment, the method 700 b includes a second step 710b of feeding fuel into a firepot for ignition. This step is depicted,for example, in FIG. 3.

In at least one embodiment of the method 700 b, a third step 715 bincludes activating the heating element and a blower to ignite andcombust the fuel inside the firepot. The blower and heating elementactivated in this step 715 b are depicted in FIGS. 2-5.

In at least one embodiment of the method 700 b, a fourth step 720 bincludes measuring temperatures inside the firepot and inside a cookingchamber. The temperature inside the firepot can be measured by thesensors 240, 240 a, 240 b disposed inside the firepot, as depicted inFIGS. 2 and 3. The temperature of smoke inside the cooking chamber 105can be measured by temperature sensors 242 inside the cooking chamber105, as depicted in FIG. 3.

In at least one embodiment, the fifth step 725 b of the method 700 bincludes relaying the measured temperatures to a processor. Such aprocessor is depicted in FIG. 6 and described above.

In at least one embodiment of the method 700 b, a sixth step 730 bincludes adjusting the amount of power provided to the heating elementand blower based on the measured temperatures inside the firepot andcooking chamber. The power source 325 depicted in FIG. 3 is wired to theblower 215 and heating element 220. In at least one embodiment, theprocessor depicted in FIG. 6 regulates the power output of the powersource 325 to the various components.

As noted in step 730 b of FIG. 7B, adjusting power to the blower 215 andheating element 220 maximizes cold smoke while minimizing temperaturesin the cooking chamber 105 as described herein. For example, the blower215 and heating element 220 are regulated to create temperatures thatbreak down lignin in the fuel pellets 310 while avoiding continuouscombustion due to autoignition of surrounding fuel pellets 310.

Additionally, in at least one embodiment of the methods 700 a, 700 bdescribed herein, cold smoke is maximized while minimizing thetemperature in the cooking chamber 105 by combining the adjustment ofthe rate of fuel 310 being fed into the firepot 210, as described in themethod 700 a depicted in FIG. 7A, with the adjustment of power providedto the heating element 220 and blower 215, as described in the method700 b depicted in FIG. 7B.

FIG. 8 also illustrates an embodiment of a temperature control system800. In the illustrated embodiment of FIG. 8, the temperature controlsystem 800 includes a user control interface 120, processor 610, powersource 325, heating element 220, auger 205, and blower 215. One willnote that the temperature control system 800 illustrated in FIG. 8 doesnot include a sensor, as does the temperature control system 600illustrated in FIG. 6.

Rather, in one or more embodiments, such as that shown in FIG. 8, theheating element 220 of the temperature control system 800 can act as atemperature sensor. For example, in one or more embodiments, theprocessor 610 can reduce electric current provided to the heatingelement 220 from the power source 325. This reduced current provided tothe heating element 220 deactivates the heating element so that it is nolonger igniting fuel 310 combustion within the interior space 230 of thefirepot 210.

Rather, when the processor 610 reduces the electrical power provided tothe heating element 220, the heat produced by combusting fuel within theinterior space 230 of the firepot 210 affects the resistance of theheating element 220. The resistance of the heating element 220 is afunction of the temperature of the heating element 220 itself.

Therefore, a change in temperature within the interior space 230 of thefirepot 210 will accordingly change the resistance of the heatingelement 220. These principles are the same principles by whichresistance temperature detectors known as “RTDs” operate. The resistanceof the heating element 220 can be measured and relayed back to theprocessor 610. In one or more embodiments, for example, an ohmmeter maybe used to measure the resistance of the heating element 220.

In turn, the processor 610 can convert/calculate the temperature withinthe firepot 210 from the electrical current provided to the heatingelement 220 and the resistance measured between electrical leads of theheating element 220.

Depending on the configuration of the heating element 220, variousmodalities can be used to use the heating element 220 as a heat sensor.For example, in one or more embodiments, as the temperature of theheating element 220 increases, the resistance of the heating elements ofthe heating element 220 will also increase. In such embodiments, aresistance sensor, such as an ohmmeter, (not shown) may be used tomeasure the resistance of the heating element 220. This resistancemeasurement can be converted directly to a temperature by the processor610.

In general, the temperature of the heating element 220 will typicallycorrespond to a resistance of the heating element 220. This temperaturemay be determined by calculation using the resistance as a factor.Alternatively, or additionally, one or more embodiments may include alook-up table in the processor 610 that correlates resistance of theheating element 220 with temperatures.

In addition, in one or more embodiments, the heating element 220 mayinclude a thermocouple. A thermocouple can produce a small voltage,which can be relayed back to the processor 610. The voltage can be usedto determine the temperature of the heating element 220. Note that insuch an embodiment, current can be applied to the heating element 220 toheat the heating element 220 while the temperature is being measured bythe thermocouple.

In one or more embodiments, the current flowing through the heatingelement 220 can be measured, as well as the voltage across electricalleads of the heating element 220 as the heating element 220 is activelybeing used to ignite fuel 310 within the firepot 210. Knowing thevoltage and current being supplied to the heating element 220 by thepower source 325 allows for a determination by the processor 610 of theresistance of the heating element 220. As noted above, resistance of theheating element 220 can be correlated to temperature of the heatingelement, which can be correlated to the temperature of the firepot 210.

Thus, as shown in FIG. 8, one or more embodiments of a temperaturecontrol system 800 can use the heating element 220 itself as atemperature sensor to reduce pre-heat times of the grilling device 100and precisely maintain smoldering fuel 310 to produce cold smoke forextended periods of time, as noted above. In such an embodiment, noother separate temperature sensors 240 may be included. However, one ormore embodiments where the heating element 220 is also a temperaturesensor may also include one or more other temperature sensors 240disposed within and/or outside the interior space 230 of the firepot210. For example, one or more other temperature sensors 240 may bedisposed above the grilling surface 305 and/or within thewarming/cooking chamber 105 of the grilling device 100.

In such embodiments, the processor 610 can adjust power input to thevarious components of the grilling device 100 based at least partiallyon temperature information from both the heating element 220 and the oneor more other temperature sensors 240.

To further clarify the temperature control system 800 illustrated inFIG. 8, FIG. 9 shows a flow-chart representation of a method 900 ofcontrolling the smoke temperature of a grilling device 100 according tothe temperature control system 800 of FIG. 8. A first step 905 of themethod 900 can include activating a heating element by providing a firstamount of electrical power to the heating element. A second step 910 caninclude feeding fuel into a firepot to ignite the fuel with theactivated heating element.

Next, a third step 915 can include continuing to feed the fuel into thefirepot at a first rate. A fourth step 920 can include deactivating theheating element by providing a second amount of electrical power to theheating element. In one or more embodiments, the second amount ofelectrical power is less than the first amount of electrical powersupplied in the first step 905. A fifth step 925 can include measuringthe electrical resistance of the heating element. A sixth step 930 caninclude converting the resistance measurement into temperatureinformation.

Last, a seventh step 935 can include feeding the fuel into the firepotat a second rate, adjusting power output to the heating element 220,and/or adjusting power output to the blower 215, based on thetemperature information to maintain the production of cold smoke for anextended period of time. The extended period of time may be greater than5-minutes, 10-minutes, 15-minutes, or preferably greater than20-minutes.

In one or more embodiments of the method 900 illustrated in FIG. 9, thetemperature information obtained from the heating element includes thetemperature within the interior space 230 of the firepot 210.Additionally, one or more embodiments of the method 900 may also includemeasuring temperature information, such as smoke temperature informationfrom the cooking/warming chamber 105. Accordingly, in such anembodiment, the second rate at which fuel is fed into the firepot orcontrolling power to the heating element in the eighth step 935 can alsobe based on the smoke temperature information.

Also, in one or more embodiments, the method 900 may include adjustingpower input to a blower and/or heating element, as described above,after temperature information is measured. In such an embodiment, theprocessor can adjust the power input to the blower and/or heatingelement to adjust smoke temperature and avoid burning fuel in the thirdstage of burning, as described above. Further, in such an embodiment,the power provided to the blower and/or heating element can be doneindependently or in conjunction with one another. Also, such adjustmentsof power provided to the blower and/or heating element can be donetogether with, or independently of, step 935 of feeding fuel into thefirepot at a second rate.

Accordingly, the various embodiments of the temperature control system800 and method 900 described in FIGS. 8 and 9, respectively, along withvarious components of the grilling device 100, including the heatingelement 220 being used as a temperature sensor, can achieve a cold smokeproduced by smoldering fuel in less than 10 minutes. In one or moreembodiments, the pre-heat time for such a cold smoke grilling mode maybe less than 9 minutes, less than 8 minutes, or less than 7 minutes. Inone or more embodiments, the pre-heat time for such a cold smokegrilling mode may be less than 6 minutes, less than 5 minutes, andpreferably less than 4 minutes.

In addition, any of the embodiments of temperature control systems andcomponents described herein can accurately achieve any number ofgrilling modes selected by a user. Such grilling modes may include coldsmoke grilling modes, as described above. Other grilling modes mayinclude hot smoke grilling modes generated from flames produced by thecombustion of fuel in the third stage of burning. Yet other grillingmodes may comprise a number of different smoke temperatures andtransitions between smoke temperatures over time.

For example, in one or more embodiments, a grilling mode may include aninitial cold smoke temperature that transitions to a high smoketemperature over time, or vice versa. The temperature control systemsand components described herein can quickly and accurately achieve andmaintain various smoke temperatures, as selected by a user. In addition,the temperature control systems and components described herein cantransition between multiple temperatures of a grilling mode at set ratesand for set periods of time, as dictated by the user selected grillingmode.

In addition to the foregoing, one or more implementations of a grillingdevice 100 described herein may include additional features thatincrease ignition efficiency in the firepot and/or reduce preheat times.For example, one or more embodiments of grilling devices describedherein may comprise a firepot having perforations and/or landing zones.To illustrate, FIG. 10 shows a perspective view of an embodiment of afirepot 1000.

In the illustrated embodiment of FIG. 10, a firepot 1000 includes aplurality of holes 1005 in the bottom plate 1010. Along these lines,FIG. 11 illustrates a top view of the firepot 1000 illustrated in FIG.10, and more clearly shows the holes 1005 in the bottom plate 1010 ofthe firepot 1000. The plurality of holes 1005 in the bottom plate 1010form a perforated floor 1015.

Regarding the perforated floor 1015, the number, size, and pattern ofthe holes 1005 in the perforated floor 1015 can vary. For example, inone or more embodiments, the perforated floor 1015 can include holes1005 with a diameter of 1/32-inch or 1/16-inch. In one or moreembodiments, the holes 1005 can be ⅛-inch. In yet another embodiment, amanufacturer can include holes 1005 with diameters of ¼-inch. In yetanother embodiment, the diameter of the holes may be greater than orequal to ⅓ or ½-inch. One or more embodiments can include a variety ofdifferent sized and shaped holes 1005 throughout the perforated floor1015.

In addition, a manufacturer can randomly distribute holes in noparticular order, or order a few or many holes into a particular patterndesigned to optimize the ventilation of the firepot 1000. In suchembodiments of a firepot 1000 with a perforated floor 1015, the holes1005 allow air to enter the firepot 1000 to facilitate fuel ignition andburning. The holes 1005 can also allow ash to fall through theperforated floor 1015 of the firepot 1000, resulting in a clean firepot1000 substantially free of ash, soot, and creosote.

While the bottom ventilation holes 1005 can facilitate ventilation andreduction of ash, soot, and creosote, they can also reduce thestructural rigidity of the perforated floor 1015 if too much material isremoved. Therefore, the number and size of the holes 1005 can varybetween embodiments so long as the holes 1005 provide sufficientventilation to the firepot 1000 without detrimentally decreasing thestructural rigidity of the perforated floor 1015. Additionally, oralternatively, a manufacturer can include ventilation holes 1005 in thesidewalls 1020 of the firepot 1000.

The embodiment of the firepot 1000 illustrated in FIGS. 10 and 11 alsoinclude a landing zone 1025. The landing zone 1025 includes a portion ofthe perforated floor 1015 nearest to the heating element opening 335that does not have holes 1005. Because the holes 1005 of the perforatedfloor 1015 allow air through the floor 1010 of the firepot 1000, fuel310 within the firepot 1000 may be moved around, circulated, orotherwise disturbed within the firepot 1000.

As such, the landing zone 1025 provides an area on the perforated floor1015 where fuel 310 can accumulate in proximity to the heating element220, without disturbance from the circulating air. In this way, thelanding zone 1025 can facilitate quick and efficient ignition of thefuel 310 inside the firepot 210.

Additionally, or alternatively, the landing zone 1025 described above,can also include a raised perimeter 1030 that at least partiallysurrounds the landing zone 1025. In one or more embodiments, the raisedperimeter 1030 can include one or more walls of material protruding upfrom the floor 1010 of the firepot 1000. In one or more embodiments, theraised perimeter 1030 extends at least partially around the landing zone1025 between the landing zone 1025 and the holes 1005 in the remainderof the floor 1010.

Accordingly, the raised perimeter 1030 surrounding the landing zone 1025can provide a barrier that causes fuel 310 to gather (or “clump”)together on the landing zone 1025. The raised perimeter 1030 can thusensure that proper ignition of the fuel 310 takes place before aircirculating from the blower 215 causes the fuel 310 to blow away fromthe landing zone 1025.

In one or more embodiments, the raised perimeter 1030 of the landingzone 1025 can include a single wall extending entirely around thelanding zone 1025 between the landing zone 1025 and the holes 1005. Inone or more embodiments, the raised perimeter 1030 can include two ormore separated sections of a raised wall. A manufacturer can disposethese sections around the perimeter of the landing zone 1025 atpositions that most effectively prevent fuel 310 from blowing away fromthe landing zone 1025.

In such an embodiment, the separate raised wall sections may be the sameheight or various different heights. In addition, the height of theraised perimeter 1030 may vary in the various embodiments describedherein. For example, in one embodiment, the height of the raisedperimeter 1030 may be about 0.5 inches. In one embodiment, the raisedperimeter 1030 may have a height of about 0.25 to 0.75 inches. Inanother embodiment, the height may be about 1 inch or 2 inches. In yetother embodiments, the height of the raised perimeter 1030 may be lessthan about 0.25 inches or greater than about 2 inches.

In one or more embodiments, a manufacturer can form at least the floor1010 and/or sidewalls 1020 of the firepot 1000 using a mesh material,rather than a solid material with ventilation holes formed therethrough.The mesh material can be configured to allow a blower 215 to circulateair within the firepot 1000 and allow ash, soot and creosote to fallthrough the floor 1010 of the firepot 1000° F.

Test Results, Example 1

TABLE 1 Power to Cooking Auger Heating Blower Firepot Burning ChamberEvent Speed Element Setting Status Temp (F.) Stage Temp 1 10% 10 W 10%No smoke 200° F.-400° F. Stage 1 37° F.-40° F. formed 2 10% 10 W 10%800° F.-1000° F. Stage 1 37° F.-40° F. 3 10% 10 W 10% Smoke 500° F.-750°F. Stage2 37° F.-40° F. Begins 4 10% 10 W 10% Pellets 225° F. Stage 137° F.-40° F. added, smoke drops 5 10% 10 W 10% Thin Smoke 330° F. Stage37° F.-40° F. Begins 2-3 6 10% 10 W 10% Smoke 370° F.-470° F. Stage 37°F.-40° F. Thickens 2-3 Gradually 7 10% 10 W 10% Smoke 400° F.-500° F.Stage 37° F.-40° F. Steady 2-3 8 10% 10 W 10% Fresh 300° F.-350° F.Stage 37° F.-40° F. Pellets, 2-3 Smoke is Steady 9 10% 10 W 10% Thicker400° F.-700° F. Stage 37° F.-40° F. Smoke 1-2 10 10% 10 W 10% Pellets470° F.-600° F. Stage 37° F.-40° F. added, 2-3 smoke drops 11 10% 10 W10% Thicker 700° F.-850° F. Stage 3 37° F.-40° F. Smoke 12 10% 10 W 10%Autoignition 865° F. Stage 4 100° F.-200° F. of Pellets

As seen in Table 1 above, 12 steps were performed in sequence, with eachstep having certain conditions, including auger speed, power to theheating element, and a blower setting. The conditions of each stepproduce a status within a grilling device, a temperature within thefirepot, a certain stage of burning, and cooking chamber temperatures.As seen from the data of Table 1, fuel pellets can be addedintermittently to produce smoke without increasing the temperature ofthe cooking chamber.

The temperature of the firepot increases and decreases throughout thetest as pellets are added to increase combustion or smother existingfuel, but the temperature in the cooking chamber remains consistentlylow until event 12, where autoignition of the pellets produces a flamethat increases the temperature of the cooking chamber. In this way, coldsmoke as described herein is produced at low temperatures in the cookingchamber. Once pellets ignite to produce a flame, the fuel can besmothered, or other component power reduces, such as blower, auger, orheating element, to reduce the temperature and begin the cycle over atevent 1 to continue producing cold smoke at low cooking chambertemperatures.

The foregoing test results shown in Table 1 illustrate one possiblesequence for smoke formation and corresponding smoke status. Notably,the Stages (i.e., Stages 1-4 described herein) can alternate as fuelpellets are dropped into the firepot 210 from the auger 205. One willappreciate that various settings of the foregoing test results (e.g.,blower speed, auger speed) can be adjusted to douse the firepot 210, orto increase the combustion efficiency of the fuel 310 in order tomaximize decomposition of lignin (e.g., Events 9-10) while maintaining arelatively low air and smoke temperatures within the cooking chamber105.

Further, the methods may be practiced by a computer system including oneor more processors and computer-readable media such as computer memory.In particular, the computer memory may store computer-executableinstructions that when executed by one or more processors cause variousfunctions to be performed, such as the acts recited in the embodiments.

Computing system functionality can be enhanced by a computing systems'ability to be interconnected to other computing systems via networkconnections. Network connections may include, but are not limited to,connections via wired or wireless Ethernet, cellular connections, oreven computer to computer connections through serial, parallel, USB, orother connections. The connections allow a computing system to accessservices at other computing systems and to quickly and efficientlyreceive application data from other computing systems.

Many computers are intended to be used by direct user interaction withthe computer. As such, computers have input hardware and software userinterfaces to facilitate user interaction. For example, a moderngeneral-purpose computer may include a keyboard, mouse, touchpad,camera, etc. for allowing a user to input data into the computer. Inaddition, various software user interfaces may be available.

Examples of software user interfaces include graphical user interfaces,text command line-based user interface, function key or hot key userinterfaces, and the like. Disclosed embodiments may comprise or utilizea special purpose or general-purpose computer including computerhardware, as discussed in greater detail below. Disclosed embodimentsalso include physical and other computer-readable media for carrying orstoring computer-executable instructions and/or data structures. Suchcomputer-readable media can be any available media that can be accessedby a general purpose or special purpose computer system.Computer-readable media that store computer-executable instructions arephysical storage media. Computer-readable media that carrycomputer-executable instructions are transmission media. Thus, by way ofexample, and not limitation, embodiments of the invention can compriseat least two distinctly different kinds of computer-readable media:physical computer-readable storage media and transmissioncomputer-readable media.

Physical computer-readable storage media includes RAM, ROM, EEPROM,CD-ROM or other optical disk storage (such as CDs, DVDs, etc), magneticdisk storage or other magnetic storage devices, or any other mediumwhich can be used to store desired program code means in the form ofcomputer-executable instructions or data structures and which can beaccessed by a general purpose or special purpose computer.

Further, upon reaching various computer system components, program codemeans in the form of computer-executable instructions or data structurescan be transferred automatically from transmission computer-readablemedia to physical computer-readable storage media (or vice versa). Forexample, computer-executable instructions or data structures receivedover a network or data link can be buffered in RAM within a networkinterface module (e.g., a “NIC”), and then eventually transferred tocomputer system RAM and/or to less volatile computer-readable physicalstorage media at a computer system. Thus, computer-readable physicalstorage media can be included in computer system components that also(or even primarily) utilize transmission media.

Computer-executable instructions comprise, for example, instructions anddata which cause a general-purpose computer, special purpose computer,or special purpose processing device to perform a certain function orgroup of functions. The computer-executable instructions may be, forexample, binaries, intermediate format instructions such as assemblylanguage, or even source code. Although the subject matter has beendescribed in language specific to structural features and/ormethodological acts, it is to be understood that the subject matterdefined in the appended claims is not necessarily limited to thedescribed features or acts described above. Rather, the describedfeatures and acts are disclosed as example forms of implementing theclaims.

Those skilled in the art will appreciate that the invention may bepracticed in network computing environments with many types of computersystem configurations, including, personal computers, desktop computers,laptop computers, message processors, hand-held devices, multi-processorsystems, microprocessor-based or programmable consumer electronics,network PCs, minicomputers, mainframe computers, mobile telephones,PDAs, pagers, routers, switches, and the like. The invention may also bepracticed in distributed system environments where local and remotecomputer systems, which are linked (either by hardwired data links,wireless data links, or by a combination of hardwired and wireless datalinks) through a network, both perform tasks. In a distributed systemenvironment, program modules may be located in both local and remotememory storage devices.

Alternatively, or in addition, the functionality described herein can beperformed, at least in part, by one or more hardware logic components.For example, and without limitation, illustrative types of hardwarelogic components that can be used include Field-programmable Gate Arrays(FPGAs), Program-specific Integrated Circuits (ASICs), Program-specificStandard Products (ASSPs), System-on-a-chip systems (SOCs), ComplexProgrammable Logic Devices (CPLDs), etc.

The present invention can be embodied in other specific forms withoutdeparting from its spirit or essential characteristics. The describedembodiments are to be considered in all respects only as illustrativeand not restrictive. The scope of the invention is, therefore, indicatedby the appended claims rather than by the foregoing description. Allchanges that come within the meaning and range of equivalency of theclaims are to be embraced within their scope.

We claim:
 1. A grilling device, comprising: an oven having a cookingchamber for cooking food, and an auger feeder system integrated with theoven for delivering wood fuel; a firepot connected to the auger feedersystem, the firepot having an interior space for receiving the wood fueldispensed by the auger feeder system; a heating element powered by apower source, the heating element providing heat to the interior spaceof the firepot; a blower powered by the power source, the blowerproviding oxygen to the interior space of the firepot; and a firsttemperature sensor located proximate the firepot, a second temperaturesensor disposed proximate the cooking chamber, and a digital controller;wherein the grilling device is configured in connection with the digitalcontroller, the first temperature sensor, the second temperature sensor,the heating element, and the blower to combust lignin in the firepotwhile maintaining a temperature in the cooking chamber at or below about150° F. for at least about 5 minutes.
 2. The grilling device of claim 1,further comprising a third temperature sensor positioned proximate oneof the firepot or the cooking chamber.
 3. The grilling device of claim1, wherein the heating element comprises the first temperature sensor.4. The grilling device of claim 3, further comprising an ohmmeter thatmeasures an electrical resistance of the heating element.
 5. Thegrilling device of claim 4, wherein feedback information provided to thedigital controller from the first temperature sensor comprises theelectrical resistance measured by the ohmmeter.
 6. The grilling deviceof claim 1, wherein: the digital controller further comprises a digitalstorage and a computer processor; and a temperature control systemcomprising the digital controller and at least one of the firsttemperature sensor and second temperature sensor is configured tomaintain a cold smoke resulting from a smoldering of the fuel for atleast five-minutes.
 7. The grilling device of claim 6, wherein thetemperature control system is configured to maintain a cold smokeresulting from a smoldering of the fuel for at least ten-minutes.
 8. Thegrilling device of claim 1, wherein the grilling device is configured tomaintain a temperature within the cooking chamber of between about 70°F. to about 120° F. for a period of at least 5 minutes.
 9. A method ofproducing cold smoke within a grilling device for cooking food, themethod comprising: providing a grilling device comprising: a firepothaving an interior space; a heating element configured to ignite solidfuel within the interior space of the firepot; a blower configured tocirculate oxygen into the interior space of the firepot; a firsttemperature sensor configured to sense a first temperature within theinterior space of the firepot; a power source providing electrical powerto the heating element and blower; and a processor configured toregulate electrical power provided to the heating element and blower;igniting the solid fuel within the interior space of the firepot byactivating the heating element; sensing the first temperature with thefirst temperature sensor and relaying firepot temperature information tothe processor; adjusting the electrical power provided to the heatingelement and blower based on the firepot temperature information toproduce a temperature within the firepot in excess of 500° F. whilemaintaining a second temperature in a cooking chamber of the grillingdevice, which is disposed above the firepot, below about 150° F. for aperiod of at least 5 minutes.
 10. The method of claim 9, wherein thegrilling device further comprises a second temperature sensor disposedwithin the cooking chamber, and wherein the method further comprises:measuring the second temperature with the second temperature sensor;relaying temperature information regarding the second temperature to theprocessor; and adjusting the electrical power provided to the heatingelement and blower based on the temperature information regarding thesecond temperature provided to the processor.
 11. The method of claim 9,wherein the heating element comprises the first temperature sensor. 12.The method of claim 11, wherein sensing the first temperature comprises:deactivating the heating element once the solid fuel is ignited andmeasuring an electrical resistance of the heating element; providing theelectrical resistance measurement to the processor; and converting theelectrical resistance measurement to the first temperature.
 13. Themethod of claim 9, wherein: the heating element is disposed outside theinterior space of the firepot; and igniting the solid fuel within theinterior space of the firepot comprises blowing air over the heatingelement and into the interior space of the firepot.
 14. The method ofclaim 9, wherein: the heating element is disposed at least partiallywithin the interior space of the firepot; and igniting the solid fuelwithin the interior space of the firepot comprises contacting the solidfuel within the interior space of the firepot directly with the heatingelement.
 15. A grilling device for producing cold smoke for use incooking or heating a food product, comprising: a cooking chamber, afirepot having an interior space, a heating element configured to ignitefuel residing within the interior space of the firepot, a blowerconfigured to circulate oxygen into the interior space of the firepot, apower source configured to provide electrical power within the grillingdevice; a processor, and a storage comprising computer-executableinstructions that, when executed, cause the grilling device to performthe following steps: ignite the fuel within the interior space of thefirepot by providing the heating element with a first amount ofelectrical power from the power source; provide a second amount ofelectrical power to the heating element, the second amount of electricalpower being less than the first amount of electrical power; receive anelectrical resistance signal from the heating element upon applicationof the second amount of electrical power to the heating element;convert, at the processor, the electrical resistance signal to firepottemperature information; and adjust the electrical power provided to theheating element and blower based on the firepot temperature information,wherein the adjustment: prevents the fuel from entering into a state ofcontinuous combustion, and maintains a temperature within the cookingchamber of about 150° F. or less for at least five-minutes.
 16. Thegrilling device of claim 15, wherein the grilling device is furtherconfigured to: identify a smoke temperature of the smoke within thecooking chamber of the grilling device; and send information regardingthe smoke temperature within the cooking chamber to the processor,wherein the processor adjusts the electrical power provided to theheating element and blower based at least in part on the informationregarding the smoke temperature in the cooking chamber, the cookingchamber comprising a space that is separate from the interior space ofthe firepot.
 17. The grilling device of claim 16, wherein the grillingdevice is further configured to: change a speed of the blower or anauger in response to the information regarding the smoke temperature inthe cooking chamber.
 18. The grilling device of claim 15, wherein thegrilling device is further configured to: change a speed of the blowerin response to the firepot temperature information.
 19. The grillingdevice of claim 15, wherein the grilling device is further configuredto: change a speed of an auger in response to the firepot temperatureinformation.
 20. The grilling device of claim 15, wherein the cold smokeis maintained at less than 100° F. for at least five-minutes.
 21. Thegrilling device of claim 15, wherein the cold smoke is maintained atless than 80° F. for at least five-minutes.